Ingredients

• 400 g lean ground turkey
• 1 large zucchini (approx. 300 g), diced
• 2 bell peppers (e.g., 1 red, 1 yellow, approx. 300 g total), cored and diced
• 200 g cherry tomatoes, halved
• 1 red onion (approx. 150 g), cut into wedges
• 2 cloves garlic, minced
• 20 ml olive oil, divided
• 10 g dried oregano
• 5 g dried thyme
• Salt to taste
• Black pepper to taste
• Juice of 1/2 lemon (approx. 20 ml)
• 100 g fresh spinach

Instructions

1. 1.Preheat your oven to 200°C (180°C fan).
2. 2.On a large baking tray, combine the diced zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with 15 ml of olive oil, then sprinkle with dried oregano, dried thyme, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.
3. 3.Roast the seasoned vegetables for 20-25 minutes, or until they are tender and slightly caramelised, remembering to stir them halfway through the cooking time for even roasting.
4. 4.While the vegetables are roasting, heat the remaining 5 ml of olive oil in a large pan over medium-high heat. Add the lean ground turkey and cook, breaking it up with a spoon, until it is thoroughly browned and cooked through, which should take about 8-10 minutes. If any excess fat accumulates, carefully drain it.
5. 5.Add the minced garlic to the cooked turkey in the pan and continue to cook for an additional minute until the garlic becomes fragrant. Season the turkey with salt and black pepper to your liking.
6. 6.Once the vegetables are roasted, transfer them from the baking tray into the pan with the cooked turkey. Add the fresh spinach and cook for 2-3 minutes, stirring gently until the spinach is wilted.
7. 7.Remove the pan from the heat. Squeeze the fresh lemon juice over the entire mixture and gently stir to combine all the ingredients.
8. 8.Divide the Mediterranean turkey and vegetable medley evenly into 4 meal prep containers for easy storage and future meals.

Nutrition Information

Why this recipe